Gong Bao is the honorary title of Ding Baozhen. Ding Baozhen ruled Shu for ten years and made many achievements. He died in the 11th year of Guangxu. In recognition of his achievements, the Qing court posthumously presented the "Prince Taibao".

Kung pao chicken is a famous traditional dish at home and abroad. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included, and the raw materials and practices are different. The origin of this dish is related to the sauce-fried diced chicken in Shandong cuisine and the Hu chili pepper diced chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish has also been classified as Beijing Palace Cuisine. Later, kung pao chicken also spread abroad.

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Kung pao chicken's name is the same everywhere, but the practice is different:

1, kung pao chicken in Sichuan cuisine uses chicken breast. Because chicken breast is not easy to taste, the fried chicken is easy to be tender and slippery. Before sizing, you need to beat the chicken with the back of a knife several times or put in a protein, so the chicken will be more tender and slippery. Crispy peanuts and dried chili festival must be used in kung pao chicken raw materials of Sichuan cuisine, and the flavor must be spicy litchi flavor. The Chili festival is fried and fragrant, highlighting the spicy taste.

2. The Shandong version of kung pao chicken uses more drumsticks. In order to better highlight the taste of kung pao chicken, Shandong cuisine also added diced bamboo shoots or horseshoes. Kung pao chicken's approach is similar to that of Sichuan cuisine, but it pays more attention to quick stir-frying in order to preserve the freshness of diced chicken.